My recipe is based on the link above but since we live in Korea, it can be difficult to locate some of the ingredients. So, here is what I do:
Shop at Home Plus for: canned black beans, diced tomatoes, corn, Campbell's cream of chicken and mushroom, tomato sauce
To make the enchilada sauce, combine the tomato sauce with your favorite hot sauce to taste. I bring Valentina Salsa back with me from the states and add about 2-3 tablespoons to the tomato sauce. I also add, lots of bell pepper and two cans of beans to make it chunkier.
The great thing about this recipes is, its a SLOW COOKER recipe. Put it together and then "fu-ged aboud it!"
from tastykitchen
My recipe is based on the link above but since we live in Korea, it can be difficult to locate some of the ingredients. So, here is what I do:
Shop at Home Plus for: canned black beans, diced tomatoes, corn, Campbell's cream of chicken and mushroom, tomato sauce
To make the enchilada sauce, combine the tomato sauce with your favorite hot sauce to taste. I bring Valentina Salsa back with me from the states and add about 2-3 tablespoons to the tomato sauce. I also add, lots of bell pepper and two cans of beans to make it chunkier.
The great thing about this recipes is, its a SLOW COOKER recipe. Put it together and then "fu-ged aboud it!"